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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Pumpkin is full of beta-carotene, a form of vitamin A that keeps eyes healthy and acts as an antioxidant. One serving of this moist cake actually provides more than half of your daily vitamin A needs thanks to the canned pumpkin. Ingredients:
10.1 ounces all-purpose flour (about 2 1/4 cups) |
2 1/2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1 cup packed brown sugar |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
2 large eggs |
1 (15-ounce) can pumpkin |
cooking spray |
2 tablespoons butter, softened |
1/2 teaspoon vanilla extract |
1 (8-ounce) package 1/3-less-fat cream cheese |
2 cups sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; beat well. Fold in flour mixture. Spread batter into a 13 x 9inch metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating well. Spread frosting evenly over top of cake.
5. Young Chefs can:
6. Add measured flour and sugar to batter
7. Help sift powdered sugar
8. Older Chefs can:
9. Beat frosting ingredients with a mixer with adult supervision
10. Spread frosting on top of cooled cake
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